Tagliatelle with Mora Romagnola meat sauce

Type of recipe: First courses

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Preparation method:

Finely chop the shallots, place in a saucepan with the olive oil and fry over a lively heat until golden brown. Mince the meat and pancetta and add to the saucepan, mixing occasionally. Once the meat has browned, add the wine, salt and pepper. Mix well, then add the tomato concentrate and stock. Cook over a low heat for about 1 hour (adding more stock if it dries). Cook the tagliatelle in plenty of boiling salted water. Place two tablespoons of meat sauce in a large frying pan. Drain the pasta when still al dente, add to the frying pan and toss. Divide into 4 dishes, adding a tablespoon of meat sauce and a sprinkling of Parmigiano Reggiano cheese to each one.

Preparation method:

Finely chop the shallots, place in a saucepan with the olive oil and fry over a lively heat until golden brown. Mince the meat and pancetta and add to the saucepan, mixing occasionally. Once the meat has browned, add the wine, salt and pepper. Mix well, then add the tomato concentrate and stock. Cook over a low heat for about 1 hour (adding more stock if it dries). Cook the tagliatelle in plenty of boiling salted water. Place two tablespoons of meat sauce in a large frying pan. Drain the pasta when still al dente, add to the frying pan and toss. Divide into 4 dishes, adding a tablespoon of meat sauce and a sprinkling of Parmigiano Reggiano cheese to each one. <<<